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Southwest Corn Bread Salad Recipe

Here's an absolute favorite at potlucks and barbecues. The idea came to me as I was trying to think of a replacement for the typical taco salad. The corn bread replaces the tortilla chips. Stefanie Foster, Wasilla, Alaska

TOTAL TIME: Prep: 30 min. Bake: 20 min. + chillingYIELD:18 servings

Ingredients

2 packages (8-1/2 ounces each) corn bread/muffin mix

2 eggs, beaten

2/3 cup 2% milk

1 can (4 ounces) chopped green chilies

2 cans (15 ounces each) black beans, rinsed and drained

2 cups frozen corn, thawed

1 can (14-1/2 ounces) diced tomatoes, drained

1 medium green pepper, chopped

1/2 cup chopped red onion

3 cups (12 ounces) shredded sharp cheddar cheese, divided

1/3 cup water

1/3 cup cider vinegar

1/3 cup canola oil

1 envelope taco seasoning

Directions

1.In a large bowl, combine the corn bread mix, eggs, milk and chilies until blended. Pour into a greased 13-in. x 9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

2. In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours.